Description
Delightful rolls filled with fresh raspberries and topped with creamy white chocolate frosting, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
- 2 ¼ teaspoons (7g) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon (for dough)
- 1 large egg (at room temperature)
- ¼ cup (56g) unsalted butter, melted and cooled slightly (for dough)
- ½ teaspoon salt
- 3 ½ – 4 cups (420-480g) all-purpose flour
- 2 cups (250g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar (for filling)
- 2 tablespoons fresh lemon juice
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water (slurry)
- 2 tablespoons unsalted butter, softened (for butter-sugar spread)
- ¼ cup (50g) granulated sugar (for butter-sugar spread)
- 4 ounces (113g) good quality white chocolate, finely chopped or in chips
- 4 ounces (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened (for frosting)
- 1 teaspoon pure vanilla extract
- 2 cups (240g) powdered sugar, sifted
- 2–3 tablespoons whole milk or heavy cream (as needed for frosting)
Instructions
- Warm the milk to between 105-115°F. Stir in the active dry yeast and 1 teaspoon granulated sugar, then allow it to foam for about 5 to 10 minutes. Mix in the remaining sugar, egg, melted butter, and salt until well combined.
- Gradually add 3½ to 4 cups of flour, kneading for 8-15 minutes until the dough is soft, smooth, and elastic.
- Lightly grease a large bowl, place the dough inside, and cover. Let rise for 1 to 1½ hours or until doubled in size.
- Combine the raspberries, ½ cup sugar, and lemon juice in a saucepan. Simmer for 5-7 minutes, then stir in the cornstarch slurry and cook for an additional 1-2 minutes until thickened. Transfer to a bowl and let cool completely.
- In a small bowl, mix together the softened butter and ¼ cup of granulated sugar until you have a spreadable paste.
- Punch down the risen dough and roll it out into an 18×12 inch rectangle. Spread the butter-sugar mixture over the dough, leaving a ½ inch border, then spread the cooled raspberry filling over the dough.
- Tightly roll the dough into a log from the long edge without the border. Pinch the seam to seal, then slice the log into 12 equal rolls.
- Place the sliced rolls in a greased 9×13 inch baking dish, cover, and let them rise for 30-45 minutes. Preheat the oven to 375°F (190°C).
- Bake the rolls uncovered for 20-25 minutes, or until golden brown. Allow them to cool in the pan for 10-15 minutes before frosting.
- Melt the white chocolate and let it cool slightly. Beat together the cream cheese and softened butter until light and fluffy, then mix in the vanilla, powdered sugar, and melted white chocolate until smooth, adjusting thickness with milk or cream if needed.
- Spread the frosting over the warm rolls and enjoy immediately.
Notes
These rolls are best enjoyed warm. Pair with fresh berries or a scoop of ice cream for a delightful treat.
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 20g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: white chocolate, raspberry, rolls, dessert, baking, brunch